Stuffed Jalapenos II

 This is my favorite stuffed jalapeno recipe. It is quick and easy and you can use fresh or pickled jalapenos. There is a debate at my house which is better. I prefer a fresh one and Aaron prefers a pickled one. 

2 cans pickled jalapeno halves (or about 12 fresh jalapenos cut in half and deseeded)

8 oz cream cheese, softened

1 lb hot breakfast sausage

Cook the sausage until no longer pink, and drain. Mix sausage with the cream cheese. Fill the jalapeno halves with the cream cheese mixture.

Stuffed Jalapenos I

 This is a recipe Aaron came up with years ago. It is a quick and easy appetizer.

2 can of pickled jalapeno halves

1 can refried beans

American cheese slices

potato topper

Fill jalapeno halves with refried beans. Place on a microwave safe plate. Tear American cheese to the size of the jalapenos and place on top of the beans. Sprinkle to potato topper on top. Cook in microwave 1-2 minutes until cheese is melted.

Smore's Bars

 This is a great gift in a jar recipe.

1 cup chocolate chips

1 1/2 cups mini marshmallows

1/3 cup brown sugar

1 sleeve graham crackers crushed

Layer ingredients in order in a wide mouth quart jar

To Prepare:

Empty jar contents in a bowl. Melt 1/2 cup butter, stir in 1 tsp vanilla. Pour over dry ingredients and mix well. Spread in a 9" square pan. Put in a preheated 350 degree oven. Cook for 15 minutes.

Instant Potato Soup Mix

This is a recipe that my mom has used for years for a fundraiser at her church.

1 3/4 cups instant potatoes

2 tbsp chicken instant bouillion

1 1/2 cups nonfat dry milk

1 1/2 tsp season salt

1 tsp dried parsley

1/4 tsp dried whole thyme

1/4 tsp ground white pepper

1/8 tsp turmeric

Mix all ingredients together. 

To Prepare:

Add 1/4 cup mix to 1 cup hot water.

The Best Lemon Bars

This recipe came from AllRecipes.com via Family magazine. It was a BIG hit when Cheryl made them for our church small group.

• 2 1/3 cups flour
• 1 cup butter, softened
• 2 cups white sugar
• 4 eggs
• 2/3 cup lemon juice
• Powdered sugar, for garnish

1. Preheat oven to 350 F.

2. Beat together 2 cups flour, the softened butter, and 1/2 cup white sugar in a bowl with an electric mixer. Press mixture into bottom of an ungreased 9x13-inch pan. Bake until firm and golden, 15 to 20 minutes.

3. Whisk together remaining 1 1/2 cups sugar and 1/2 cup flour in a bowl. Whisk in eggs and lemon juice. Pour mixture into baked crust.

4. Bake until filling is set around edges and center is soft, about 25 minutes. Let cool completely in pan, about 1 hour; it will firm up as it cools. Dust with powdered sugar and cut into 24 pieces. 

(Bars keep up to 3 days, chilled, in an airtight container.)

Noodle Salad

This is based off of a dish at one of our favorite restaurants: Taqueria Tsunami, in Marietta, GA.  I just made it up based off of what I could tell of the ingredients...it's pretty close!

• soba noodles
• 1 avocado, chunked
• 1 mango, chopped
• 2 green onions
• flank 1 lb flank steak (or equivalent)
• Thai peanut dressing/sauce

Cook the noodles per the instructions on the package.  The ones I buy come in 3 little bundles, I use two of them.  Rinse them in cold water once they are done.

Season the steak with some type of Asian marinade. Grill or broil it, then slice it into fairly thin strips, 2 or 3 inches long.

Put the noodles, the vegetables, and the dressing in a bowl and toss, then throw the steak (still hot) in on top.

It's awesome!

Mounds Cake Balls

This recipe came together due to a mistake.  When I made cupcakes, for some reason or another, they didn't rise.  I think the coconut was the problem.  It called for dessicated coconut and I did not dry out the coconut.  I didn't want to waste the cupcakes since they had such a great flavor, so I created the cake balls.  Thanks to my Mom for the dark chocolate suggestion.
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Cupcake Ingredients

• 3/4 cup of unsalted butter, room temperature
• 1 1/4 cup of sugar
• 3 eggs, room temperature
• 1 cup of canned cream of coconut
• 1 teaspoon of vanilla extract
• ½ teaspoon of coconut extract
• 2 1/4 cups of flour
• 1 teaspoon of salt
• 1 teaspoon of baking powder
• 1/2 cup of sweetened coconut

Coconut Cream Cheese Frosting Ingredients

• 1/2 cup of butter (1 stick), room temperature
• 8 oz of Philly cream cheese (1 package), room temperature
• 1/2-1 cup of powdered sugar
• ½ teaspoon coconut extract
• 1/4 cup of sweetened coconut

Cake ball ingredients

• dark chocolate melting wafers
• toasted coconut (cook coconut on a rimmed cookie sheet in a 350 degree oven for about 8 minutes, stirring once half way through.)
• lollipop sticks

Method

Cupcake Method
1 Preheat the oven to 350 F. Cream the butter until light and fluffy. Add sugar and cream till light and fluffy again, scraping down the sides halfway through to ensure even mixing.
2 Add the eggs, one at a time, beating for 30 seconds each to ensure mixing. Be sure to scrape down the sides after each egg to ensure even mixing.
3 Combine the flour, salt, and baking powder in one bowl. In another add 1 cup of a well shaken can of cream of coconut and a teaspoon of vanilla and ½ teaspoon coconut extract. Add 1/3 of the dry ingredients and mix, then add 1/2 of the wet ingredients. Continue alternating with the wet and dry mixtures, ending with the dry. Stop mixing once just as the ingredients become incorporated; do not overbeat.
4 Fold in the coconut. Scoop into cupcake papers about one half to three-quarters of the way full. Bake for 18-22 minutes, rotating the pan after the first 15 to ensure even baking. Be sure to check with a toothpick to see if the cupcakes are done. If the toothpick comes out of the cupcake clean, then they're ready. Allow the cupcakes to cool for a minute or two in the pan, then transfer to a wire rack to cool completely.
Frosting Method
1 Cream the butter and cream cheese together, about 3 minutes. Scraped down the sides and bottom.
2 Add the coconut extract and slowly add the powdered sugar, taste as you go, adding more sugar until you have reached the desired sweetness.
3 Fold in the coconut.

To make cake balls:
Take cupcakes and put in a bowl and turn them into crumbs.  Add about ¾ of the icing.  Mix together.  Make sure there’s enough icing to make the cupcakes stick together.  Shape in to 1-2 inch balls.  Put in refrigerator to harden up a bit.  Melt some dark chocolate wafers and dip the end of a lollipop stick in it and then poke that end into the cake ball.  After all the cake balls have sticks in them, put them back in the refrigerator for about 10 minutes to let the chocolate harden and band the cakeball to the stick.  Next, dip the cake balls in melted chocolate and cover with the toasted coconut.  Let harden in the refrigerator for about 30 minutes.

English Toffee

This is a recipe from a lady, Ann Minter, at the church where I grew up.  She made this every year for the Annual Lord's Acre, which is a fundraiser for the church.  It included baked goods, canned goods, an auction and fun stuff for the kids.

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1 cup sugar
1 large Hershey bar (7 oz.) or milk chocolate chips
3 Tbsp water
1 1/2 cup chopped pecans, toasted
3 & 2/3 sticks real butter

Line a 9X13 inch pan with heavy duty foil.  Lightly butter.  Sprinkle with 1/2 cup pecans.  Place sugar, water, and butter in large, heavy saucepan and cook on high to medium to exactly 300 degrees on candy thermometer, stirring constantly.  (It will appear to be burning.)  Pour onto buttered, heavy duty foil.  Let it cool and then spread with melted chocolate.  Sprinkle with remaining chopped pecans.  Let chocolate cool.  Break into pieces.

Recipe Note:  The secret to making this recipe is to use real butter that is salted and fresh.

Canned Bread n' Butter Jalapenos

These are awesome. Very awesome.

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1 gallon fresh jalapeno peppers (roughly 3 lbs)
6-12 large onions
2 green/red bell peppers
1/2 cup pickling salt

Slice all peppers and onions in a food processor. Sprinkle salt on all and put in refrigerator for at least 12 hours.

Drain and rinse in cold water.

Syrup mixture:
4 cups sugar
4 cups cider vinegar
1/2 tsp turmeric
1 tsp allspice
2 tbs mustard seed
1/2 tsp ground cloves

Bring the above ingredients to a boil and add the chopped and rinsed vegetables. Bring to a boiling point. Put in jars and process 15 minutes in a hot water bath.

Makes 7-9 pints.

Aunt Audeen's Winter Chili

This is Aaron's version of his Aunt Audeen's Chili.

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2 tbs vegetable oil
4 lbs ground beef
4 bell peppers (different colors)
1 large onion
2 large cans crushed tomatoes
2 small cans tomato paste
2 cans ranch style beans
2 cans black beans
2 cans whole kernel corn
2 cans ranch style beans w/jalapeno
2 cloves garlic
3 tbs black pepper
3 tbs chili powder
1 tsp cayenne pepper
3 tbs seasoned salt
4 1/2 tbs cumin

Brown the meat. Chop up all the vegetables and lightly sauté them. Open the cans. Do not drain. Throw everything into a giant cooker and stir. You may need to add 1 – 2 cups of water, depending on how wet your canned vegetables are - just make sure that it is wet when you start cooking. Make sure you don't have any tomato paste globs. Cook for approximately 2 hours on medium heat.

Concord Cake

This recipe came from a little Bed and Breakfast in Jefferson, TX called the Stillwater Inn.  I have always gotten rave reviews for this dessert.    This is a moderately difficult recipe.  If you are ever in Jefferson you should stop in and try theirs. 

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For the Meringue:

Preheat oven to 275 degrees.

3 1/2 tablespoons bitter cocoa powder
1 cup confectioners sugar
5 egg whites (approximately 3/4 cup)
2 teaspoons cream of tartar
2/3 cup granulated sugar


Butter and lightly flour baking sheets or cover with parchment paper. Sift the cocoa powder and the confectioners sugar 2 times.  Beat the egg whites until firm, adding the cream of tartar, then the sugar gradually.  When stiff, with a rubber spatula, fold in the cocoa-sugar mixture.  Do not over mix.  Spoon into pastry bag.

Pipe the meringue into (12) 4 inch circles and bake for 2-2 1/2 hours.  Allow the meringues to cool for 8-10 minutes before removing from sheet.  Once covered, they can be kept in an airtight container for 3 days.

For the Chocolate Mousse:

7 ounces semi-sweet chocolate
1 cup egg whites
2 tablespoons sugar
1 cup heavy whipping cream
1 tablespoon confectioners sugar

Melt chocolate over water or in a double boiler and allow to cool until just warm.  Beat cream until stiff and add confectioners sugar.  Place in a large bowl and return to refrigerator.

Beat egg whites until stiff.  Add sugar and beat until the sugar is dissolved and meringue glistens.  Fold in chocolate and evenly mix.  Add to the whipped cream and evenly blend with spatula.  Refrigerate for 2 hours.

For the Topping:

1 pint heavy whipping cream
Vanilla
Confectioners sugar
toasted sliced almonds

Beat 1 pint of whipping cream and sweeten with confectioners sugar and vanilla at the last moment.

Assembly:  Concord cakes are best assembled immediately prior to serving.  On each plate place a small dollop of mouse (to secure meringue) and place a layer of meringue on each.  Add a layer of mousse on top and repeat with another layer of meringue and mousse.

Finish with a dollop of whipped cream and sprinkle with toasted sliced almonds.  Serve immediately, since it does not keep after put together.

Jalapeno Cheese Grits

I got this recipe from my little sister.  She made this for my birthday this past year.  I just made it for the Superbowl and it was a big hit.

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3 cups water
1/2 teaspoon salt
1 cup quick-cooking grits
1/4 cup butter
6 ounces Velveeta cheese, cubed
2 eggs 
1/2 cup milk
1/2 tsp. salt
1/4 tsp. pepper
1/2 cups pickled jalapenos, chopped
1-2 cups Pepper Jack cheese, grated (according to taste)

Bring water and salt to a rapid boil. Add grits, reduce heat and cook until grits are thickened. About 3-4 minutes.  Stir in butter and Velveeta until melted.  Mix eggs, milk and pepper together.  Add to the grits mixture. Stir in the jalapenos.  Pour into 2 quart casserole dish.  Bake uncovered for 45-1 hour, or until set in a 300 degree oven.  Sprinkle jack cheese on top, return to oven for 15 minutes.

This Week's Menu - 3.11.12

We're back (at least for now)!! This is Aaron, pinch hitting for my shy wife.

Here's what's for dinner this week. Notice there's a lot of grilled items on this week's menu. If you go back to 2009 (the last time we posted a full blown menu), you'll find our menu wasn't quite as healthy. In case you didn't know, I've made some changes over the past couple of years. You can read about them here: www.1meal1workout.com if you're interested. Without further rambling, here's the menu.

If you have any specific questions about how something's going to be prepared, feel free to comment, or shoot an email to talk2cheryl@gmail.com.

Thanks!

Aaron

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Sunday: hamburgers, "baked" french fries, pickles
Monday: grilled fish (tilapia), boiled squash, brown rice
Tuesday: pork loin, carrots, potatoes
Wednesday: taco salad
Thursday: grilled pork chops, grilled asparagus, salad
Friday: DATE NIGHT!!
Saturday: spaghetti, salad

Caddo Lake Green Tomato Pickles

3 cups sugar
1/4 cup pickling salt
1 quart white vinegar
1 gallon green tomatoes chopped
1 quart onion chopped
1/2 quart hot pepper chopped (can use some bell peppers)

Bring sugar, pickling salt, and vinegar to a boil. Add all the vegetables and bring to a boil. Boil for 2 minutes.

Then can them. Should make about 8 pints.

Zucchini Casserole

I got this recipe from my mom, and it was a hit at Aaron's office lunch.

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3 medium zucchini grated (about 3 cups)
1 1/4 cups cubed herb stuffing (I used Pepperidge Farm)
1/2 cup sauteed fresh sliced mushrooms (I sauteed in my bacon grease)
1/4 cup chopped onion
2 slices bacon, cooked and crumbled
1/2 cup grated Swiss cheese
1/4 cup melted butter
1 beaten egg
1/2 tsp. salt
1/4 tsp. pepper
dash of garlic powder

Combine all ingredients. Put in a greased 2 quart casserole dish. Cook for 40 minutes in a 350 degree oven.

Teacakes

This is my mom's recipe. I use this in place of sugar cookies.

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8 cups flour
1 cup butter
1 cup shortening
3 cup sugar
3 eggs
1 cup sour cream
2 teaspoons baking soda
1/2 teaspoon- 1 teaspoon nutmeg (personal taste)
1 tablespoon vanilla

Combine flour, baking soda and nutmeg. Set aside. Cream together butter, shortening, and sugar. Add eggs and mix well. Alternately add flour and sour cream, then add vanilla. Mix well. Divide into 2 balls and cover with plastic wrap and chill in refrigerator for 1 hour. Roll out dough on a floured surface and cut out. Place in a 350 degree oven for 9-10 minutes.

Strawberry Bread

This is one of my holiday favorites. I don't know why I just do it for the holidays.

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3 cups flour
1 tsp. baking soda
1 tsp. cinnamon
2 cups sugar
1 tsp. salt
2- 10 oz. pkgs. frozen strawberries
1 1/4 cup oil
4 eggs, well beaten
1 tsp. red food coloring

Reserve 1/2 cup strawberry juice for cream cheese spread. Mix all dry ingredients together. Make a hole in the center of the dry ingredients and pour strawberries, oil and eggs in. Mix by hand until all ingredients are thoroughly combined. Add food coloring and mix. Pour into a large greased and floured loaf pan. Bake at 350 degrees for 1 hour, or until toothpick inserted in center comes out clean. Let cool for 10 minutes and then remove from pan and cool completely.

I usually use small loaf pans and they take about 45 minutes to cook

Cream Cheese Spread:

1- 8 oz cream cheese softened
1/2 cup reserved strawberry juice

Mix together, and place between slices of strawberry bread.

Vegetable Casserole

This is one of Aaron's favorite side dishes. We always tell people, that even though it doesn't look that appetizing, it's wonderful.

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1 can french-style green beans - drained
1 can shoepeg corn - drained
1/2 cup celery, chopped
1/2 cup onion, chopped
1/4 cup green bell pepper, chopped
1/2 cup sharp cheddar cheese, grated
1/2 cup sour cream
1 can cream of celery soup
salt and pepper to taste

Topping:
1 sleeve Ritz crackers
1 stick butter, melted
1/2 cup slivered almonds

Mix all ingredients, except topping, and place in large baking dish. Refrigerate overnight for the flavors to blend.

Topping: Mix crushed Ritz crackers, butter and almonds and sprinkle on top of casserole. Bake 45 minutes at 350 degrees.

Beef Stroganoff

This recipe was inspired by one I found on cdkitchen.com. I made a few adjustments to fit our taste.

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1 pound stew beef cut in chunks
1 packet Lipton onion soup mix
1 can cream of mushroom soup
1 cup red wine
1 cup water
1/2 cup sour cream

Put all ingredients, except for sour cream, in crock pot. Cook on low for 8-10 hours. Add sour cream before serving. Serve over hot egg noodles.

Pork Taco Meat

I got this recipe from my mom. It makes a lot, and it is a good change to tacos.

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2 1/2 lb pork butt roast-trim off excess fat
2 cups salsa
2 tbsp chili powder
2 tbsp dried oregano
2 tbsp cocoa powder
kosher salt

Mix all ingredients except for the roast. Put in crock pot and put the roast on top. Cook on High for 4-5 hours, or Low 7-8 hours. Turn it once or twice during cooking. When done, take out roast and shred meat. Then put the shredded meat back in the juice. Use in place of hamburger meat for tacos.

We have always used flour tortillas and had soft tacos, but I am sure it would be good in hard shells as well.